Manufacture of beverage extracts.



solved in water to be used as a healthful UNITED STATES PATEN oFFicE;

JOHN LEONARD- KELLOGG, 0F BATTLE CREEK, MICHIGAN, ASSIGNOR TO- KELLOGG TOASTED CORN FL AKE COMPANY, OF BATTLE MICHIGAN, A CORPORA- TION OF MICHIGAN.

MANUFAOTURE OF BEVERAGE EXTRACTSL 1,189,132. No prawing.

To an whom it may concern i I v I Be it known that I, J orix LEONARDITEL- pose, a citizen of-the United States, residing in Battle Creek, in the county of Calhoun and State of Michigan, have invented a new and useful 1 Improvement in the Manufacture of Beverage Extracts, (Case M,) of

soluble in water from the algarroba bean in combination with starch-bearing materials such as wheat, bran, rye,,barley and othercereals, beans, peas, nuts, taro and arrow root, 1 These extracts are intended to be disbeverage in place of coffee or other beverages less healthf L cases I and K respectively, I have'described and broadly claimed the manufacture of a soluble extract from roasted algarroba bean and a roasted cereal or other starch-bearing material. In performingthe specific'proc- -ess described in said applications as the preferred method of making said extract, I

is then mixed with bran, the mixture roast-- ed and the soluble contents extracted from the mixture by percolat on and concentration in the usual way. lVheat, rye or other cereals or starch-bearing materials, particularly soy beans, are then roasted and comminuted, and the soluble contents thereof extracted and concentrated. The caramelized algarroba and bran extract is then mixed with the starchy matter extract, and the mixture of extracts evaporated todry ness by the usual methods.

, In two prior simllarly en titled ap plications for, patents executed, by me on September 13, 1915, filed and distinguished as Specification of Letters Patent. P te t d J ne 27, 191 Application filedbecember 18, 1915. Serial No. 67,50.

In the present preferred method, of carrymg my invention into practice, the algarrobabeans in sufiicient quantity are first thoroughly washed and dried, roasted and ground 1nto a coarse powder. vThe pulverized, dried and roasted algarroba beans are then steeped in hot waterand all the extractive material is 'washed from the product by means of percolation. This algarroba I extract is then evaporated to a thick syrup,

preferably in a vacuum drier, to a density of 80 to 40 B. This syrup is then caramelized by'the usual methods until it has a bitterish sweet flavor and is of a very dark color, similar to the color found incommerclal caramel; This caramellzed algarroba.

extract is then mixed with bran in equal proportions by weight. This mixture of bran and caramelized algarroba extract is then roasted in the usual manner, and the I soluble contents thereof extracted and concentrated. as usual. A sufficient quantity of wheat, rye, soy beans or other cereal or comminuted, and the-soluble contents thereof extracted-and concentrated. Two-parts of the starchy matter extract is then mixed wlth one-quarter part of the caramelized algarroba and bran extract, and the .mixture of extracts placed in a vacuum drier and dried into-a soluble powder in the usual way; the resulting product is quickly soluble in water, is very palatable and healthful,

has the general flavor and characteristics of coifee, and is in otherfrespects an improved coflee substitute. 1

I claim as my'invention:

v starch-bearing material is then roasted and a The processof making. a solid beverage extract which comprises roasting and comnilnuting algarroba beans and extractuig,

concentrating and 'caramelizing 'the soluble' contents thereof; mixing the caramelized algarroba extract with bran; roasting the extracting and concentrating the soluble contents thereof; roasting and comminuting JOHN LEONARD KELLOGG.

mixture of 'algarroba extract and bran and I 

